Doboschtorte

Directions

1. 1
   Beat yolks until creamy and light, gradually add sugar, beating well after each addition and adding with the last portion 1 tbsp (15 ml) lemon juice.
2. 2
   Mix and sift flour, cornstarch and salt, add half of it to the egg yolk mixture, stirring gently till blended and adding while blending another 1 tbsp (15 ml) lemon juice.
3. 3
   Fold in stiffly beaten egg whites alternately with remaining flour mixture, a little at a time, stirring gently.
4. 4
   Butter and line an 8 inch spring mold with waxed paper.
5. 5
   Turn in a few tbsp of batter at a time, spreading evenly over bottom of mold.
6. 6
   Bake in a 450 degree (225 C.) oven 5 to 6 minutes or until very lightly browned.
7. 7
   Remove cake to cake rack and repeat process until the batter is entirely used (you get 8 layers).
8. 8
   When cool, put 1 layer aside, spread the following filling between and on top of remaining 7 layers, pressing the layers firmly, but gently together.
9. 9
   Chill.
10. 10
    Melt chocolate over hot water, then add a little at a time slightly beaten egg yolks combined with cream and sugar, stirring briskly after each addition.
11. 11
    Cook over hot water 5 to 6 minutes,stirring constantly until thick and smooth.
12. 12
    Cream butter with coffee extract until light, then add to chocolate mixture a tbsp at a time, beating and stirring at the same time after each addition until well blended.
13. 13
    Remove brom hot water and cool until of spreading consistency.
14. 14
    Melt 3/4 cup (175 ml) powdered sugar over very low heat until of a light caramel color, stirring constrantly.
15. 15
    Pour quickly onto remaining cake layer speading evenly and working rapidly.
16. 16
    Place this layer on top of the cake, pressing firmly.
17. 17
    Spread remianly chocolate filling on sides of cake and, if desired, dust very lightly with chopped nuts.
18. 18
    Cool, and keep in a cool place for a least 24 hours before slicing.
19. 19
    This cake will keep a week in the refrigerator.